Curried Coconut, Black Beans And Rice

• 1 cup quick-cooking brown rice
• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 green bell pepper, chopped (or 1 cup frozen, thawed)
• 3 cloves garlic, minced
• 1 tablespoon Thai red curry paste
• 2 (15-ounce) cans low-sodium black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 (13.5-ounce) can lite coconut milk
• 2 teaspoons brown sugar
• 1 teaspoon grated lime zest
• 2 tablespoons lime juice
• 1 mango, diced (optional)

1. 1. Cook rice according to package directions (omitting any fat).
2. 2. Heat oil in large, deep skillet over medium high; add the onion, bell pepper and garlic and cook, stirring, until somewhat softened, about 3 to 4 minutes.
3. 3. Stir in curry paste, black beans, tomatoes, coconut milk and brown sugar; simmer 20 minutes.
4. 4. Stir in lime zest and juice; season to taste with salt and pepper. Stir in mango, if using. Serve over rice

brown rice, canola oil, onion, green bell pepper, garlic, red curry, black beans, tomatoes, lite coconut milk, brown sugar, lime zest, lime juice, mango

Taken from www.epicurious.com/recipes/member/views/curried-coconut-black-beans-and-rice-51222361 (may not work)